Ingredients:
- pinch of ground nutmeg
- 1 1/2 cups fresh breadcrumbs made from crustless sourdough bread
Directions:
- Steam cauliflower until very tender, about 10 minutes. Transfer cauliflower to processor. Add 1 tablespoon butter and milk; blend until smooth. Season puree with nutmeg, salt and pepper.
- Scoop out tomato halves; discard pulp. Place tomatoes, cut side down, on paper towels and drain well. Arrange tomatoes, cut side up, on small baking sheet. Fill with cauliflower puree.
- Preheat oven to 350°F. Melt remaining 2 tablespoons butter in medium skillet over medium heat. Mix in mustard. Add breadcrumbs and toss until crumbs begin to brown, about 8 minutes. Mix in parsley. Sprinkle crumb mixture over puree. Bake tomatoes until heated through, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.37 Kcal (274 kJ) | ||
| Calories from fat | 39.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 7% | |
|---|---|---|---|
| Cholesterol | 11.51mg | 4% | |
| Sodium | 42.75mg | 2% | |
| Potassium | 319.44mg | 7% | |
| Total Carbs | 5.44g | 2% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 35.6mg | 59% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.85 Kcal (217 kJ) | ||
| Calories from fat | 31.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 7% | |
|---|---|---|---|
| Cholesterol | 9.13mg | 4% | |
| Sodium | 33.91mg | 2% | |
| Potassium | 253.41mg | 7% | |
| Total Carbs | 4.32g | 2% | |
| Sugars | 2.46g | 12% | |
| Dietary Fiber | 1.41g | 7% | |
| Protein | 1.53g | 4% | |
| Vitamin C | 28.2mg | 59% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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